House prep · Syrup

Ginger Syrup (1:2:3)

Yield

Example batch: 200 g ginger juice, 400 g water, 600 g sugar

Shelf life

2 weeks

Storage

Refrigerated

Ingredients

• 1 part fresh ginger juice (by weight)
• 2 parts water (by weight)
• 3 parts white sugar (by weight)

Method

1. 1Peel and juice fresh ginger. Strain and weigh the juice in grams. Blend well with the water and sugar in a 1:2:3 ratio. Let settle and bottle. Label the bottle. Refrigerate.